great thinking! brownies are the way to go. the coffee (specially if its nice, strong, and dark) really makes a wonderful paring with the chocolate in the brownies. i'd just sub some or all of the water/milk in the recipe with the coffee. remember coffee is just water. thats it. scientifically, or from the baker's standpoint, there is going to be absolutely NO difference in baking outcome with straight water or coffee so feel free. love to see wha tyou come up with tho so let us know. cheers.

Thanks so much for all the great ideas. I ended up not making brownies becasue I used to have a dessert catering business and I made "stuffed brownies" every week for almost 3 years, and well, I think it will be awhile until I make brownies again. That being said, I ended up making a sticky toffee dessert (nigela lawson) that called for 2 cups of boiling water. I substituted the water for coffee. It worked really well. But, I do make coffee all the time and always have leftovers, so I will definately try some of the other suggestions soon. Thanks ben61820 and everyone else for the yummy ideas!

Stuffed brownies?! I'm currently obsessed with brownies of all sorts and have experimented with "stuffings" like peanut butter, peppermint patties, caramel and cream cheese. Is that what you mean by stuffed? I'd love your spin on brownies if you can bear reliving 3 years of baking them! Thanks

I would make thin layers of high quality fudgy brownies (I developed the recipe myself) and sandwich them with salted pecan caramel, espresso ganache, handmade marshmallow, milk chocolate ganche, peanut butter and raspberry ganache. The brownie gets baked first and after it is cooled gets layered with the filling. I'm happy to post my recipes if you'd like.

Gourmet had a recipe several years ago that I have long-since adapted. Their Mocha Rum Cake uses 3 cups of coffee and a half-a-cup of rum. Substituting coffee in a brownie recipe is fabulous and if you add splash of rum, it is even better.

it's usually espresso, but I don't see why you couldn't use the coffee to dip ladyfingers and make a tiramisu with chocolate shavings on top - you can also split the marscapone cheese in half and put melted chocolate in one half and the alternate the straight marscapone with the chocolate flavoured marscapone when layering the tiramisu

This is a good, easy cake. Top w/ whipped cream. Don't go by the picture because it can look much better than that. I've also topped it with milk chocolate buttercream from the Cake Bible and it was very good.

I recently prepared a chocolate cake recipe by Ina Garten that used a cup of coffee, which I think added greatly to the richness and flavor of the cake. It's in the latest copy of Food & Wine magazine. Here's the link: http://www.foodandwine.com/recipes/do...

I need to make a cake for my dad's birthday next weekend and I really want to try this cake that you suggest from Food and Wine. Could you taste the coffee at all, or did it simply enhance the flavor of the chocolate? He does not like coffee flavor, but I know that many times when I add coffee to brownies, for example, it just enhances the chocolate flavor.Also, would you happen to know if there was any info on making this in a 9x11 pan? Thanks!